Recipe courtesy of Molly Yeh
Matcha, Red Bean and Almond Rainbow Cake
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- Level: Intermediate
- Total: 5 hr 25 min (includes cooling and chilling times)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 593
- Total Fat
- 40 g
- Saturated Fat
- 21 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 27 g
- Protein
- 8 g
- Cholesterol
- 125 mg
- Sodium
- 142 mg
Molly describes this cake version of an Italian cookie as her in cookie cake form — "Asian, and commonly found in delis." Instead of just food coloring, she’s using natural things to dye her layers. The matcha is earthy and pretty, the red bean is subtle, nutty and almost like peanut butter and both flavors pair so perfectly with almond…and make for a gorgeous rainbow. It’s perfect for any birthday!
- Level: Intermediate
- Total: 5 hr 25 min (includes cooling and chilling times)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 593
- Total Fat
- 40 g
- Saturated Fat
- 21 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 27 g
- Protein
- 8 g
- Cholesterol
- 125 mg
- Sodium
- 142 mg
Ingredients
Directions
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms of each with parchment paper.
- In the very clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to medium-high and beat to soft peaks. With the mixer running, gradually add 2 tablespoons of the sugar and continue to beat to stiff peaks. Transfer the meringue into another large mixing bowl and set aside. Clean the bowl from the meringue as you’ll need it for the cake batter.
- Return the clean stand mixer bowl to the stand mixer. Replace the whisk with a paddle attachment. Into the bowl, add the butter, almond paste, salt and remaining 1/2 cup sugar and mix on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract. Reduce the speed to medium-low and gradually add the flour. Mix just until combined. Remove the bowl from the stand mixer. Using a rubber spatula, gently fold the meringue into the batter.
- Transfer a third of the cake batter to one of the prepared cake pans. (For really even layers, you can weigh the batter, allowing a little less for the red layer since you’ll be adding red bean paste.) Transfer another third of the batter to a separate bowl and fold in the matcha powder until fully incorporated and the batter is a uniform color. Into the remaining batter, fold in the red bean paste and a couple of drops of red food coloring. Transfer the green and red batters into the two remaining prepared cake pans. Use an offset spatula to evenly spread the batter in the pans.
- Bake until the tops are just set and a toothpick inserted into the center comes out clean; begin checking for doneness at 10 minutes. Cool the cakes in their pans for 5 minutes and then lift them out and place on wire racks to cool completely.
- Spread the top of the red bean cake layer with 3 tablespoons of the jam and place the plain layer on top. Spread the top with the remaining 3 tablespoons jam, then place the matcha layer on top upside down. Tightly wrap the assembled cake in plastic and put it back into one of the empty cake pans. Place a small baking sheet or pan on top and weigh it down with a heavy pan or something similar. Refrigerate for at least 2 hours and up to overnight.
- When you’re ready to decorate, unwrap the cake and place on an 8-inch cardboard cake round (or place on an overturned cake pan to use as a stand). Put the cake on a wire rack set over a rimmed baking sheet.
- To make the chocolate ganache: Put the chopped chocolate in a medium mixing bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Turn off the heat and immediately pour over the chocolate. Let sit 5 minutes, then whisk gently until completely smooth. Cool slightly (it should be thick but easily spreadable).
- Pour the ganache over the cake and smooth the top with an offset spatula, allowing the excess to drip down the sides. Smooth the sides. Refrigerate until the ganache is completely set, at least 2 hours. Sprinkle with toasted sesame seeds.
- Remove the cake from the pan and cut into thin wedges to serve. Leftovers will keep in a covered container in the fridge for 2 to 3 days. (You can cut into smaller pieces to store if that’s easier.)
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